I love coleslaw, so when we went plant-based vegan, I knew we’d have to find a good vegan mayo substitute so I could make some. This vegan-friendly Red Cabbage Coleslaw is what I came up with. I did get some inspiration from some other recipes, though, including:
- Genius Kitchen’s Super Simple Sugar Free Coleslaw
- Food Network’s Robert Irvine’s Coleslaw Recipe
- Jen Reviews Coleslaw Salad Recipe(s)
The problem I have with most coleslaw is the added sugar. For me, that is just not okay. It’s not a health thing either, I just don’t like sweet coleslaw. This Red Cabbage Coleslaw has no added sugar. The carrots add the perfect sweetness. And, I use all purple cabbage. Not only for the amazing color, but also because the darker the vegetable, the higher the antioxidants. Along with the mayo and vinegar dressing, this combo makes a great side for a burger or sandwich.
Head on over to our Living the Middle YouTube Channel, or to the Plant-Based Grilling: Portobello Mushroom Burgers, Coleslaw & Grilled Veggies post to see this recipe and others in Action.
If you try the recipe, or have a fav of your own, please share with us in the comments, we’d love to hear from you!
Kelly (& Steffan)
|Prep Time||20 minutes|
|Passive Time||1 hour|
- 1/2 cup Vegan Mayo
- 1/4 cup Apple Cider Vinegar
- 1/2 tsp Celery Seed
- 1/4 tsp Garlic Powder
- 1/2 tsp salt
- 4 cups Red Cabbage shredded
- 1 1/2 cups Carrot grated
- To taste freshly ground black pepper
- Shred the cabbage and put into a large bowl
- Grate the carrots and add to cabbage
- Mix the additional ingredients together in a small bowl. If you watch the video, you'll see I just mixed them in with the cabbage and carrots--that works, too! 🙂
- Pour dressing on cabbage and carrots and stir will.
- Refrigerate for a least an hour before serving.
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